INGREDIENTS

INSTRUCTIONS

In a small heavy saucepan combine the milk and 1/2 stick of the butter,
bring the milk to a boil,
and add the flour, whisking until the mixture cleans the sides of the pan.
Cook the mixture over moderately low heat, whisking, for 1 minute and
remove the pan from the heat. Beat in the eggs, 1 at a time, beating well
after each addition, and keep the mixture warm, covered.
In a saucepan cover the potatoes with 2 inches salted water, bring the
water to a boil, and simmer the potatoes, covered, for 30 to 40 minutes, or
until they are tender. Drain the potatoes, let them cool until they can be
handled, and peel them. Force the potatoes through a ricer or food mill
into a bowl, add the egg mixture, and with an electric mixer beat the
mixture well. Stir in the parsley and salt and pepper and transfer the
mixture to a pastry bag fitted with a large tip. Pipe mounds of the mixture
into a buttered 1 1/2 quart gratin dish, sprinkle the top with the
Parmesan, and dot it with the remaining 2 tablespoons butter. Bake the
gnocchi in a preheated 400 degree oven for 30 to 35 minutes, or until it is
puffed and golden.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8979
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997

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